November 23 2011: So the kitchen is in full Tday mode this week as we prepare for the dish-up of our Thanksgiving meal on Thursday. Why so early? Well, since we have to get this meal to our clients on the delivery day before the holiday, we have to send it out this Saturday! So as I type this the warm aromas of thyme, sage, dressing and roast turkey are wafting my way from the kitchen. Mmm. I love Thanksgiving—family and food. Does it get any better?

We are also preparing in many different ways for our big move to the new facility starting January 3rd. Today I led our equipment contractor through our current kitchen to document all of the equipment we now use that we’ll be taking with us. Plus, I’ve started writing the menus for December which will include extra backstock meals to use for two weeks during the facility transition. We’ll be doing a couple of double-meals to stock up. Can you say 760 lbs of ground beef? Wow. That’s a lotta burger.

Were all very excited here in the kitchen about all the great things going on right now here at Project Angel Heart. We’ll keep you posted! Cheers-- Jon